Quick Benefits
Crockpot Queso Chicken Quesadillas are the ultimate in easy, cheesy comfort food. With minimal prep and loads of flavor, this recipe is perfect for busy weeknights or casual gatherings. The slow cooker does most of the work, delivering tender, seasoned chicken drenched in creamy queso—wrapped in crispy tortillas with melty cheese. Bonus: they’re customizable, kid-friendly, and great for meal prep.
Essential Ingredients
- 2 pounds boneless skinless chicken thighs – tender and flavorful when slow-cooked.
- 1 oz packet taco seasoning – brings bold Mexican-inspired flavor.
- 1/2 cup salsa – adds moisture and zesty tang.
- 1 cup queso – creamy cheese dip that pulls the whole dish together.
- 6 large flour tortillas – perfect vessel for wrapping all that cheesy goodness.
- 12 oz Mexican shredded cheese blend – adds meltiness and flavor depth.
- Sour cream & guacamole (optional) – for serving and dipping.
Preparation Steps
- Slow Cook the Chicken: Add chicken, taco seasoning, and salsa to the slow cooker. Cover and cook on low for 4–6 hours, until chicken is tender and shreddable.
- Add Queso: Once the chicken is cooked, add the queso and shred the chicken using two forks. Mix thoroughly to combine into a creamy, cheesy filling.
- Assemble the Quesadillas: Spread the chicken mixture on one half of each tortilla. Sprinkle with shredded cheese and fold over to form a half-moon.
- Cook the Quesadillas: Heat a skillet or griddle over medium-high heat. Cook quesadillas for 2–3 minutes per side, or until golden and crispy.
- Serve: Slice and serve hot with optional sour cream and guacamole.
Health Benefits
- High Protein: Chicken provides a solid protein punch to keep you full longer.
- Calcium-Rich: Cheese and queso add calcium for strong bones and teeth.
- Customizable Veggies: Add peppers, onions, or spinach for added vitamins and fiber.
Serving Suggestions
- Slice quesadillas into wedges and serve with sour cream, guacamole, or salsa.
- Pair with Mexican rice, black beans, or a corn salad for a full meal.
- Add a splash of lime juice and a sprinkle of cilantro for a zesty, fresh finish.
Creative Variations
- Buffalo Twist: Use buffalo sauce and blue cheese instead of queso for a spicy take.
- Vegetarian Version: Swap chicken for sautéed mushrooms, beans, or jackfruit.
- Breakfast Quesadillas: Add scrambled eggs and breakfast sausage to the filling.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm on a skillet for best texture or microwave for convenience.
- Freeze the shredded queso chicken mixture (before assembling quesadillas) for up to 2 months.
Pro Tips
- Let the quesadillas rest for 1–2 minutes before slicing to help the cheese set.
- Lightly butter or spray the tortilla outsides before pan-frying for extra crispiness.
- Use freshly shredded cheese for a better melt and flavor than pre-shredded.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Breasts work fine but may be a bit drier. Thighs stay juicier during slow cooking.
Q: Can I make this spicier?
A: Yes! Use spicy taco seasoning, hot salsa, or mix jalapeños into the queso chicken.
Q: What queso should I use?
A: Any jarred queso works, but a white queso dip or homemade queso blanco gives a restaurant-style flavor.
Q: Can I cook this on high?
A: Yes, you can cook on high for 2.5–3 hours, though the chicken may be slightly less tender than the low-and-slow method.
Crockpot Queso Chicken Quesadillas
These Crockpot Queso Chicken Quesadillas are the perfect combination of cheesy, savory, and satisfying! Slow-cooked chicken thighs are seasoned with taco spices and salsa, then mixed with creamy queso for a flavorful filling. Stuffed into golden-crisp tortillas with melted shredded cheese, they’re ideal for a weeknight dinner, party platter, or game day snack. Top them with sour cream or guacamole for the ultimate Tex-Mex indulgence!
- Total Time: Approx. 4 hours 20 minutes to 6 hours 30 minutes
Ingredients
2 pounds boneless skinless chicken thighs
1 oz packet taco seasoning
1/2 cup salsa
1 cup queso
6 large flour tortillas
12 oz Mexican shredded cheese blend
Sour cream (optional)
Guacamole (optional)
Instructions
Begin by placing the chicken, taco seasoning, and salsa into your slow cooker.
Set the slow cooker to low for 4 to 6 hours. This allows the chicken to cook until it becomes tender and easy to shred.
After the chicken is fully cooked, add the queso to the slow cooker. Use two forks to shred the chicken directly into the cheese, mixing everything together until well combined.
Now it’s time to assemble the quesadillas! Spread the chicken mixture evenly onto half of each tortilla. Then, sprinkle a generous handful of shredded cheese over the chicken and fold the tortilla over to create a half-moon shape.
Heat a large skillet or griddle over medium-high heat. Place the assembled quesadillas onto the skillet and cook for about 3 minutes on each side, until they are golden brown and crispy.
Once cooked to perfection, remove the quesadillas from the skillet and cut them into individual pieces.
Serve the quesadillas hot, and don’t forget optional toppings like sour cream and guacamole for some extra indulgence!
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (in slow cooker) + 6–8 minutes (to cook quesadillas)
- Category: Main Dish / Appetizer
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 6 quesadillas (1 per serving)
- Calories: ~430 per serving (estimated; may vary depending on cheese and tortilla size)
